How to Make the Best Steak Ever: At Home!

Start with a Sirloin strip. The more marbling, the better, but even the minimal marbling in the picture is fine. It’s okay if there is a thick slab of fat on the edge. You want the steak to be thicker, too; at least a half-inch thick, and especially if you want your steak medium-rare. Also, I recommend you don’t use Select. Make sure you use at least Choice, and in my experience, Choice Angus provides excellent results.

Turn your stovetop to a little under medium heat. I usually use #4, but different stoves may have different settings. It may take 2-3 times to figure out the exact level of heat.

Use a stainless steel pan, like a big soup pot.

Cut off as much fat as you can from the edge of the steak. Cut the fact into chunks.

Put the chunks into the pan. They will release fat. When they are mostly shriveled up and there is 1/8th an inch of beef fat oil in the pan, add the steaks.

Honestly, it took me nearly 20 tries to get consistently good at this. But I was starting with directions that said high heat. I hated that because cleaning the pan of the burnt oil was tough. So I slowly turned the heat down, and now cleanup is easy.
But the first 2 were iffy. Then I did well on 50% the next 10 times. Then it turned out great on 75% the next 20 times. Now I have it down, can adjust for thickness of the steak, or if there is less fat.
The more you do stuff, the better you get at controlling variables and compensating for unexpected developments.
I had the same development with BBQing chicken. But with the greater variables of ambient temperature and charcoal, that took me nearly 4 years to master.